Charred Bell Peppers 101 Guide (Storage Tips)

As someone who loves cooking, my kitchen is a year-round haven for the robust flavors of roasted red peppers. During the winter, I rely on store-bought jars to make my favorite muhammara dip and soups with roasted red peppers’ sweet and rich essence. However, when summer arrives and bell pepper season begins, I grow some plants in my garden, making using them easier and more convenient.

Homemade roasted red peppers elevate the culinary experience with a sweetness and smokiness that is unparalleled by their store-bought counterparts. They become a canvas for flavor refinement, free from the constraints of excessive saltiness or brininess. The ease with which they can be made makes them a staple in my fridge for a week or more, always ready to intensify the richness of any dish I choose to create.

How to Perfectly Char Bell Peppers in the Oven:

Transforming bell peppers into their charred versions is a piece of cake! The process is straightforward, whether you’re going for the green, which offers a slightly bitter kick, or the sweeter red, yellow, and orange siblings. Remember, each color brings its unique profile, so choose according to your dish or mood. Here’s a step-by-step guide:

1. Preparation: Place the bell peppers on a foil-lined tray after a good wash and pat dry. Why foil? Hello, easy clean-up! A generous rub of olive oil ensures they char and don’t burn.
2. Oven Magic: Crank your oven to broil, positioning the peppers about 7 inches away from the heat. Watch as they transform, rotating them as they char. Five minutes is usually all it takes.
3. Post-Oven: Here’s a nifty trick. Put those piping-hot charred beauties in a zip-lock bag, seal it, and let them steam themselves for about 10 minutes. This makes skin removal a breeze. Use a fork, and you’ll see what I mean! For those who might find the zip-lock method cumbersome, placing the hot charred peppers in a bowl and covering them with plastic wrap or a plate can also effectively trap steam, making the skin easier to peel.
4. Storage: After skinning, snip off the top, deseed, and lay them out in enticing strips. Pop them in a jar, cover them with olive oil, and voila! Ready for culinary adventures. Moreover, if refrigerated, it’s best to let them come to room temperature before consuming, as cold temperatures can dull the flavors.

Why Peel the Skin?

The blackened exterior of food may seem like a sign of perfect charring, but it can actually make the dish taste bitter. To avoid this, it’s best to peel off the charred skin. This will reveal the true smokiness of the dish without any unpleasant burnt aftertaste. By taking this extra step, you can enhance the flavor profile of your dish and turn a good meal into an exceptional one.

Beyond the Oven

While ovens undoubtedly play a pivotal role in charring peppers, let me share a culinary revelation – you’re not limited to just the oven. Explore the expansive realm of charring possibilities by firing your BBQ or wielding a trusty kitchen torch. The world of charring is indeed your oyster, and these alternative methods offer a spectrum of flavors and textures that can elevate your roasted peppers to newfound heights. It’s a journey of experimentation, unlocking the full potential of charring beyond conventional boundaries.

Using Charred Bell Pepper Magic in Dishes:

Slide these charred wonders into various dishes and watch the magic unfold. They are the heart and soul of my muhammara recipe. Or imagine the smoky depth they’d add to a grilled eggplant sandwich coupled with a dab of pesto. Need a killer pesto recipe? I’ve got you covered right here.  One of my favorite ways to eat them is by placing them on toasted baguette slices with a sprinkle of goat cheese or feta for a quick appetizer.